1. Grind the oats in a food processor to the consistency of a fine oat flour.

2. Sift the all-purpose flour, baking powder and baking soda into a large bowl. Stir in the ground oats and salt.

3. Combine the butter and sugars in the bowl of a stand mixer or handheld electric mixer on low, then medium speed for about three minutes, until lightened and fluffy. Stop to scrape down the bowl.

4. Add the eggs one at a time, then add the vanilla extract. Stop to scrape down the bowl.

5. On low speed, gradually add the oat-flour mixture to form a sticky, soft dough. Fold in the chocolate and cherries by hand until evenly distributed. Divide the dough into 24 equal portions, rolling each one into a ball. Cover and refrigerate overnight or up to three days.

6. Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

7. Arrange some of the balls on the baking sheets, spaced at least 2 inches apart. Use your hand to slightly flatten the balls. Sprinkle each disk with 1
/
8 to ¼ teaspoon of the coarse sea salt (to taste). Bake on the upper and lower racks for seven to eight minutes, then rotate the sheets top to bottom and front to back. Bake for eight to nine minutes, until golden brown around the edges. Cool on the baking sheets for five minutes, then transfer the cookies to wire racks to cool completely.